So I made some corned beef. The thing about corned beef and why there are so many different ways of cooking it is that it’s a completely forgiving piece of meat. Lots of people boil it. I braise it covered in a low oven for, oh, say, 2 hours, or maybe three. It makes no difference. When it’s done I pour off the liquid and chill the meat. It’s much easier to cut when it’s cold, I can trim the excess fat off the meat and once the braising liquid is chilled, I can pick the fat off and then cook the vegetables in the that.
When the vegetables are cooked I put the sliced meat into the liquid with the vegetables and heat the whole damn deal up.
You can boil it, as I’ve said, but it boils the spirit right out of it.
